Fall always makes me think of apples. Growing up near Chicago, we went on apple-picking field trips, ordered caramel apples for school treats and always bought fresh pressed cider in season. My favorite autumn apple was the Jonathan, a red and green apple that was always reliably crisp with a perfect sweet-tart balance.
I’m not the only one who feels this way about this fall fruit. The smart lady who runs the hard cider association says they’re really central to American food culture.
While I don’t drink much apple cider any more, I couldn’t resist buying some to make a Spiced Apple Cider Syrup that’s delicious and versatile. Pour it on waffles, over ice cream or in a glass of sparkling wine.
Apples and spices are surprisingly good with matcha, the ground green tea powder from Japan. I love matcha for its low-key energy boost without the jitters, and the way it helps me concentrate. To make this, choose a high-quality matcha that’s brilliant Kermit-the-Frog green. My favorite everyday matcha is by Mizuba, a woman-owned company in Portland.
This 0-proof drink is a perfect way to slip into fall and stay warm. Pack a Thermos of hot water to make this while tailgating, or enjoy it at home when you want something different to start your day.
6 to 8 ounces hot water
1/2 teaspoon matcha powder
1/2 tsp lemon juice
1 Tbs Spiced Apple Cider Syrup (recipe below)
Cinnamon stick, for garnish
Lemon wheel, for garnish
Powdered cinnamon
Powdered nutmeg
In a glass coffee mug or any heatproof mug, add the hot water, matcha powder, lemon juice, and apple cider syrup. Whisk to combine thoroughly. Add the cinnamon stick and lemon wheel. Sprinkle on the cinnamon and nutmeg and enjoy.
Spiced Apple Cider Syrup
Makes about 1-1/2 cups syrup
2 cups spiced apple cider
2 cups sparkling pear cider
OR
2 cups sparkling apple cider
3/4 cup brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1 clove
In a heavy medium saucepan, bring the 4 cups cider you’re using, plus sugar, cinnamon, nutmeg and clove to a simmer. Let simmer for about an hour, until it’s reduced to a syrup. You will have just over 1 cup of cider syrup. Let cool and store in a clean bottle. You’ll love this syrup with pancakes and waffles, ice cream or in your favorite sparkling wine or bubbly water.
Click to download a PDF of this recipe.
Recipes by Maria C. Hunt aka The Bubbly Girl. All rights reserved.
